Classic Carrot Cupcake with Cream Cheese Frosting
 
 
These are the best carrot cupcakes ever! Made completely from scratch with real grated carrots, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
Carrot cupcakes
  • 1 cup all-purpose flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup canola oil
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1½ cups finely shredded carrots (from about 6 medium carrots)
Frosting
  • 4 cup powdered sugar
  • ½ cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 tsp good quality vanilla extract
  • 4 tbsp Almande Baileys Irish Cream to taste (optional)
Instructions
For Cupcakes
  1. Preheat the oven to 350° and line 10 muffin cups with paper liners.
  2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer or whisk, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
  3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
For Frosting
  1. In a separate bow, add the softened butter and cream cheese and beat it with an electric whip. Once it is creamed, add powdered sugar and whip until light and fluffy. Add the baileys cream and little vanilla extract. Mix.
  2. Fill a pastry bag fitted with a ½-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/04/05/classic-carrot-cupcake/